Last month we did a round up of tips for eating gluten-free. We found our favorite twelve and shared them with you. This month we’re doing a follow-up of tips for baking gluten-free. Learning to bake gluten-free is important for most people because baked goods normally containing gluten are no longer an option. There are many recipes for baking available but it’s important to learn the basics and we hope these tips will help you.
- Invest in a few gluten-free baking cookbooks. Amazon.com has just about every cookbook available but we suggest you read reviews before making your buying decisions.
- Manage your expectations. Gluten-free baked products taste different but they can still taste good.
- Measure dry ingredients in measuring cups and use liquid measuring cups for liquid.
- If someone in your family cooks with gluten you’ll need baking implements and pans that are kept separate and washed separate from other supplies.
- Gluten-free flours do not taste like conventional flour. You’ll have to experiment to find your favorite flour blend but you can also use spices and extracts to make the results more favorable.
- Smaller baked goods have better consistency because gluten-free baked food tends to crumble easily.
- You can buy commercial flour mixes that are gluten-free but you may get better results by combining two or more mixes together.
- Learn how to use xanthan gum and guar gum as a thickening agent or as a stabilizer. You will have to experiment when using them as some people can get side effects from consuming them.
- When your gluten-free bread is cool, slice it, cover it with foil and put in a plastic bag to freeze. This will keep the bread fresh and you can thaw it easily.
Gluten-free baking (and cooking) can be tricky and it takes some practice for baked goods to turn out well. The tips above will help you but if you need more information about living gluten-free check out our time limited sale on our exclusive content at http://www.gflifestylelearning.com.